NEFF Roast Potatoes Recipe

2 kg floury potatoes

4 g baking soda

5 tbsp olive oil

3 cloves garlic

½ lemon

1 sprig rosemary

salt

pepper

Preheat the oven to 200°C using Circo Roasting. 

Peel potatoes and carve into spheres or cut them into medium-sized chunks. Bring 2L water to a boil in a large pot over high heat. Add salt, baking soda, and potatoes. Stir to combine. Bring to a boil again, reduce heat to a simmer and cook for approx. 10 min., or until a knife meets little resistance when piercing a piece of potato.

In the meantime, finely chop the garlic and rosemary. Heat olive oil with garlic, rosemary, and black pepper over medium heat until garlic is lightly golden, about 3 minutes. Strain the oil into a bowl. Drain cooked potatoes, let moisture evaporate for 30 seconds, then toss with the garlic-rosemary oil, salt, and pepper.

Place the potatoes on a parchment-lined baking sheet and roast for about 20 minutes.

Flip using a metal spatula and roast for another 40 minutes until crispy, turning occasionally.

While roasting, zest the rinsed lemon and mix with the garlic-rosemary. Stack potatoes in a cone, garnish, season, and serve immediately.